Learn to Ferment with me! #meanttoferment

Ruth20

#meanttoferment
#largefamilyhomestead

[rebeccapitschmann]

I will never forget your comment in another video, "I may not be educated, but I am skilled". You educate us, and we have much to learn. Thank you.

[elenagimbert]

You have been an inspiration ! I am a 74 year old widow who has found it difficult to motivate myself. After watching your videos, I am inspired to get up and do the work around the house that I need to do. Thank you!

[Pam]

My husband’s 98 year old Aunt, just yesterday, asked me if i ferment my garden veggies. I told her only sauerkraut. She said no wonder you’re always sick! lol. So I’m excited to learn and share with her.

[bushpushersdaughter]

"Sour and a bit salty, just like me." You made me laugh right out loud!

[mill]

It’s so sad 😢when you finish each episode. I could listen to you for hours! A person could go back and rewatch all of your vids and shorts from the beginning. My husband sort of knows not to expect much of me on Saturday mornings early😅

[Elizabeth-mofv]

no one could ever argue with Ruthann's knowledge as her Mennonite community never stopped living the right way.

[angelaforsyth]

I love watching you be a mom. You are really good at it.

[dianelyons]

YOU ARE 100% CORRECT ABOUT BUILDING OUR IMMUNE SYSTEM.

[michiganhighfiveliving]

My beautiful Granndmother was raised in Iowa. Her parents came here from Germany just before WWI. She married my Grandpa there. My dad was the second born and was born in Zwingle and then moved to Michigan (Northern) where I was born.
Grandma taught me so much. She was my hero. She fermented all kinds of all things. She always used a couples grape leaves to "hold down " the dill. She taught me to make sauerkraut and I have her small "Kraut " Cutter. She also canned her potatoes the same way you do. We loved them. I can't wait to try the Kavass. I love this fermenting series. Thank you for all you do. 😍

[yvonnegillan]

Oh, Ruth Ann - you are a wealth of knowledge! I so appreciate your commitment to practicality, good common sense (which isn't all that common anymore) and your obvious joy of life. Thank you so much for sharing it all with us!

[lindachandler]

I love finding younger people keeping old ways alive.

[jeas]

I started my fermentation journey (beyond dairy... been doing yogurt for 24 years) about 2 years ago. Now I keep 9 2qrt jars in my refrigerator at all times with fermentation going. Kvass, 2 jars of Kraut, salsa, relish, pickles, yogurt, and fermented hot sauce with sausage and one with eggs (which is almost gone). I also make vinegar with nearly all my scraps. For pickles, I like to use dill weed but I get frustrated when I lose a batch because a mold develops where the spices work around the weight and float to the top (I have a gallon jar with a breathable lid that I keep on the counter).. so I have started using empty teabags that you can buy (unbleached) for spice bags to keep them from floating up. I am very happy with this method. The spice bags go in the bottom. Edit: I need to clarify... I do not ferment the eggs or sausages.. I add hard boiled eggs and cooked sausages to fermented hot sauces and Sriracha and home fermented vinegars at 5% acidity (which I measure) to make pickled eggs and pickled wieners.
Thank you so much Ruth Anne. Your encouragement is inspiring!

[allisonb.]

Agreed on your outlook of bacteria! I also Love how you told us that when something has gone bad, YOU WILL KNOW IT! Great advise!

[OnaMuir]

I make kraut all the time, all different ways / ingredients. All think I am crazy — siblings are denying their German / Scottish heritage. Good for me and my 94 yr young Mom. 🥰

[ritabaker]

You’re such a great teacher. Blessings to your dear family

[debbiecastaneda]

I love learning new things that improve my health. I wish I could spend a day with you and pick at your brain. It would be like the greastest learning experience. Plus, seeing everything in person. I am a 73-year-old woman, I have 6 grown children and have 9 grandchildren. I was raised on a farm. I miss those days. My Grandma and Mother taught me many things about food and nutrition. But, I am learning even more from you. I am so glad you are sharing a bit of your life and knowledge. Thank you. Debbie

[dagunnaswife]

Don't throw the beet leafy greens. They cook up so yummy. I sauté mine with a touch of butter in a very hot pan with garlic, spinach, salt pepper and a piece of cooked bacon crumbled in. Just delicious.

[ghislainemarchand]

You have no idea the joy your videos bring to me. You have truly found your purpose in life, being a wonderful mother, gardener and fantastic teacher. Thank you! ❤

[coreyn]

Beautiful family, beautiful garden, what a beautiful life! Thank you for all that you teach. You truly teach about the beauty of Life! So grateful.

[debbiefranzoi]

My husband loves sauerkraut and goes through a lot of it. I started making it myself last year. It is so easy and tasty. Much better for him than the store bought. #meantotferment